Monday, June 01, 2009

Summer. Finally here! Our little baby daughter turned 4 months on Satrúrday and we celebrated this with a picnic in park with a gorgeous seaview. There were a number of lovely dishes on offer - rhubarb muffins, two dishes from David Lebovitz (pain d'epices and cheesecake brownies), an excellent local Brie, and more. One of the items we had brought were these tortilla wraps with a curried tuna and chickpea mixture. I saw the filling idea on a Swedish recipe booklet many years ago, prescribing the use of one of the ready-made dip mixtures. As I had no access to that particular product, I had to come up with my own.

Despite of the curry powder, the filling of these tortilla wraps is surprisingly mild. But chickpeas add a lovely bite to these, and the wraps are surprisingly filling, making them an excellent choice for either a leisurely picnic in a park or for a snack after a long and exhausting walk in the wild.

Rinse the chickpeas and drain; drain and flake the canned tuna.Crush the chickpeas with a fork, mix with flaked tuna and sour cream. Season with salt and plenty of curry powder, and fresh parsley.Spread the mixture on wheat tortillas, leaving about an inch free on all sides. Either roll up or wrap into an envelope (tuck the sides in first, then roll up).Wrap in clingfilm or pack into a picnic container and place into the refrigerator for about 12 hours to let the flavours mingle.

This looks yummy!!! Compatible with stainless steel tiffin boxes from Happy tiffin (http://www.happytiffin.com) which is very eco-friendly, healthy, and safe. The picnic will be very joyful and healthier. =)